Dataset Information

Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks.

ABSTRACT: This study aimed to evaluate how extrusion cooking conditions and microwave heating play a role in enhancing physical and thermal properties of third-generation expanded cellular snacks made from yellow pea (YP) and red lentil (RL) flours for the first time. Increasing temperature and moisture content during extrusion resulted in darker, crunchier and crispier products with higher expansion index (EI). Microwave heating after extrusion led to an increase in cell size and porosity of YP and RL products when qualitatively compared to extrusion alone. Additionally, extrusion followed by microwave heating resulted in extensive damage to starch granular structure and complete denaturation of proteins. Using microwave heating, as a fast and inexpensive process, following partial cooking with extrusion was demonstrated to greatly improve the physical and thermal properties of YP and RL snacks. Microwave heating following mild extrusion, instead of severe extrusion cooking alone, can potentially benefit the development of high quality nutritionally-dense expanded cellular snacks made from pulse flours.

SUBMITTER: Sinaki NY

PROVIDER: S-EPMC8750491 | biostudies-literature | 2021 Dec

REPOSITORIES: biostudies-literature

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Publications

Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks.

Sinaki Nasibeh Y NY Masatcioglu Mustafa Tugrul MT Paliwal Jitendra J Koksel Filiz F

Foods (Basel, Switzerland) 20211224 1

This study aimed to evaluate how extrusion cooking conditions and microwave heating play a role in enhancing physical and thermal properties of third-generation expanded cellular snacks made from yellow pea (YP) and red lentil (RL) flours for the first time. Increasing temperature and moisture content during extrusion resulted in darker, crunchier and crispier products with higher expansion index (EI). Microwave heating after extrusion led to an increase in cell size and porosity of YP and RL pr ...[more]

PMID: 35010164

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Project description:The yellow catfish, Pelteobagrus fulvidraco, belonging to the Siluriformes order, is an economically important freshwater aquaculture fish species in Asia, especially in Southern China. The aquaculture industry has recently been facing tremendous challenges in germplasm degeneration and poor disease resistance. As the yellow catfish exhibits notable sex dimorphism in growth, with adult males about two- to three-fold bigger than females, the way in which the aquaculture industry takes advantage of such sex dimorphism is another challenge. To address these issues, a high-quality reference genome of the yellow catfish would be a very useful resource. To construct a high-quality reference genome for the yellow catfish, we generated 51.2 Gb short reads and 38.9 Gb long reads using Illumina and Pacific Biosciences (PacBio) sequencing platforms, respectively. The sequencing data were assembled into a 732.8 Mb genome assembly with a contig N50 length of 1.1 Mb. Additionally, we applied Hi-C technology to identify contacts among contigs, which were then used to assemble contigs into scaffolds, resulting in a genome assembly with 26 chromosomes and a scaffold N50 length of 25.8 Mb. Using 24,552 protein-coding genes annotated in the yellow catfish genome, the phylogenetic relationships of the yellow catfish with other teleosts showed that yellow catfish separated from the common ancestor of channel catfish ∼81.9 million years ago. We identified 1,717 gene families to be expanded in the yellow catfish, and those gene families are mainly enriched in the immune system, signal transduction, glycosphingolipid biosynthesis, and fatty acid biosynthesis. Taking advantage of Illumina, PacBio, and Hi-C technologies, we constructed the first high-quality chromosome-level genome assembly for the yellow catfish P. fulvidraco. The genomic resources generated in this work not only offer a valuable reference genome for functional genomics studies of yellow catfish to decipher the economic traits and sex determination but also provide important chromosome information for genome comparisons in the wider evolutionary research community.

Project description:BackgroundConsuming foods with added fiber may help older adults achieve fiber recommendations; however, many high-fiber ingredients have little effect on laxation and may contribute to unpleasant gastrointestinal side effects.ObjectivesThe aim of the study was to determine the effects of consuming snacks fortified with pea hull fiber (PHF) on stool frequency and form, gastrointestinal symptoms, and appetite in older adults. An exploratory aim was to determine if PHF altered the microbiota profile.MethodsA 10-wk, randomized, blinded, crossover study was carried out. Following a 2-wk baseline period, participants [aged (mean ± SD) 69.7 ± 6.5 y; n = 31; 14 men, 17 women] consumed snacks providing 10 g/d of PHF or a control, each for 2-wk periods followed by 2-wk washouts. Participants used the Bristol Stool Form Scale (BSFS) to record daily stool frequency and gastrointestinal symptoms, and completed the Gastrointestinal Symptom Rating Scale (GSRS) and Simplified Nutritional Appetite Questionnaire (SNAQ) biweekly. One stool was collected per period for 16S ribosomal RNA high-throughput amplicon sequencing of the fecal microbiota profile.ResultsParticipants reported 1.63 ± 0.05 stools/d and 76.6% normal transit stool form at baseline and no change with PHF. GSRS syndrome scores were similarly unchanged. Daily abdominal noises and bloating were higher for PHF versus control, and flatulence was higher for PHF versus baseline, suggesting fermentation in some individuals. There was no evidence to suggest a common PHF-induced microbiome response for the group as a whole; however, a subgroup of participants (n = 7) who responded with increased flatulence (fermenters), harbored many different taxa than nonfermenters, and demonstrated lower abundance of Clostridiales with PHF. Appetite was unchanged with PHF.ConclusionsPHF did not modulate stool form or frequency in older adults with normal bowel habits. Because snacks fortified with PHF did not suppress appetite, PHF may be an appropriate fiber source for older adults at nutritional risk. Microbiome profile may be predictive of gastrointestinal symptom response to PHF. This trial was registered at www.clinicaltrials.gov as NCT02778230.

Dataset Information

Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks.

Publications

Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks.

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